Hands down, desserts are the most important part of the holiday season. So why not give your palate a colourful makeover with ten Christmas dessert recipes?
December is here and before you know it the bells will be jingling, the trees will glow with all the ornaments, the gift shopping will begin, the old recipe books will be out and soon the kitchen in households will magically turn into bakeries with the aroma of Christmas dessert recipes in making.
So why not add a little bit of vibrant celebration to your platter with our edit of ten Christmas dessert recipes in a jiffy. Scroll and take notes.
Holiday vanilla pudding cake cookie
This recipe by Mom’s test kitchen lets you in on the secrets to making cookies with pudding mix.
Ingredients:
- 1 box 16.25 ounces white cake mix
- 1 box 3.5 ounces vanilla instant pudding & pie mix
- 2 eggs
- 2 tablespoons butter softened
- 2 tablespoons milk
- red & green decorating sugars
Preparation:
- Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
- In a large bowl, combine the cake mix, dry vanilla pudding, eggs, butter, and milk – it will be very thick
- In a small bowl, combine equal amounts of the red & green sugars. You can also do two separate bowls of each colour & make all red or all green cookies. Or do a little of each & go for a tye-die look
- Scoop the dough into tablespoon-sized balls. Roll the dough in the decorating sugars, being sure to fully coat the dough. Place the coated dough on the baking sheet about 2 inches apart.
- Bake for 8-10 minutes or until the cookies are set.
- Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely
Layered strawberry jello
This layered dessert by Ashlee Marie is easy to make and is a great colour addition to those red theme parties.
Ingredients:
For crust
- 1/2 C Butter
- 1 C all-purpose flour
- 1/4 C packed light brown sugar
- 1/2 C chopped walnuts or pecans
For the middle layer
- 3 oz Lime Jell-O packet
- 1 C boiling water
- 8 oz full-fat cream cheese
- 1/2 C powdered sugar
- 1 C Stabilized whipped cream or whipped dessert topping
For the top layer
- 6 oz strawberry Jell-O
- 3 C boiling water
Preparation:
For the crust
- Mix Butter, flour and sugar, then add nuts. Press into glass 9×13 pan
- bake 12-15 min at 375
- let cool
For the middle layer
- Dissolve Jell-O into boiling water and cool to room temp.
- Mix cream cheese and sugar add Jell-O mix fold in the whipped cream
- Pour into crust
- Refrigerate until firm
For the top layer
- Dissolve Jell-O in water
- Cool to room temp.
- Pour into pan
- Refrigerate till firm
Green mint crinkle cookies
These cookies by savoury experiments are nice and crunchy on the outside and soft on the inside that will leave your guests wanting more.
Ingredients:
- Unsalted butter
- Sugar
- Peppermint Extract
- Eggs
- Liquid green food colouring
- Fine sea salt
- Baking powder
- Baking soda
- Flour
- Powdered sugar
Preparation:
- Chill the dough for at least an hour, if not longer. This brings the dough to the right temperature to not melt and get too thin while baking.
- Roll dough into balls. The way to get these beautiful mounds is by chilling and balling. Failure to do either means the flattest cookies you’ve ever seen.
- Bake. Use parchment paper to prevent sticking and burning. The trick is to take them out when the tops start to crack and get a little glossy. They might even appear still raw- take them out now! The bottoms might just be starting to brown. Don’t overcook or you won’t get the soft, light instead.
- Allow to cool. The powdered sugar will harden a little so you get a crunch with a soft inside.
The next two Christmas dessert recipes by crayons and cravings will definitely add that colour to your dinners and parties and satisfy the sugar cravings.
Sugar cookie Christmas fudge
This recipe by crayons and cravings will definitely add that colour to your dinners and parties and satisfy all the sweet cravings.
Ingredients:
- white chocolate chips
- sugar cookie mix
- sweetened condensed milk
- Butter
- Christmas sprinkles
Preparation:
- Line a 9×9 baking dish with parchment paper and a thin layer of non-stick spray and set aside. The parchment paper and non-stick spray will help you remove the fudge easily once it has set.
- Next, heat the sweetened condensed milk over medium heat in a large pot. Once hot, stir in the white chocolate chips, sugar cookie mix, and butter.
- Continue to heat, stirring frequently, until the mixture is melted and smooth.
- Once the mixture is smooth, stir in some sprinkles.
- Finally, pour the fudge mixture into your prepared baking dish and then top it with lots more sprinkles.
- Place in the refrigerator and allow to set overnight, or until firm (at least 2 hours). Slice and serve.
Mini brownie bites
These mini brownie bites by crayons and cravings make a delicious and fun dessert for Christmas parties.
Ingredients:
- 1 box brownie mix
- 2 large eggs
- ½ c. canola oil
- 3 tablespoons water
- 1 stick salted butter, softened
- 3 c. powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- ¾ c. shredded coconut
- food colouring gel
Preparation:
For muffins
- Line the mini muffin pans with paper cups. If you’re making them for a special occasion, be sure to use mini cupcake liners.
- In a large bowl, combine the brownie mix, eggs, oil, and water. Stir until well combined.
- Pour the brownie batter into the baking cups about ¾ of the way.
- Bake for about 10-12 minutes, or until they’re done.
For frosting
- In a stand mixer, whip the butter until it’s soft and fluffy (about 1 minute).
- Set the mixer speed to slow and slowly mix in the powdered sugar.
- Add vanilla and heavy cream.
- Gradually increase speed to medium/high and let it mix for about 2 minutes.
- Set aside some of the frosting and use the food colouring gel to tint the remaining frosting to your liking.
- Add the coloured frosting to a piping bag with a star tip.
- Add a teaspoon of white frosting to the brownie bite.
- Dip into shredded coconut.
- Pipe a tree shape with green frosting to the center. Start by swirling a wider base then as you pull up, get smaller.
What’s Christmas without red velvet? The next two Christmas dessert recipes by the taste of home will all that red colour and flavour to your kitchen.
Red velvet cinnamon rolls
What is Christmas without a red dessert, these creamy red velvet rolls by taste of home is certainly one of the most appetizing dessert this holiday season.
Ingredients
- 1 packet red velvet cake mix (regular size)
- 2 ½ – 3 cups of all-purpose flour
- ¼ ounce dry active yeast
- 1 ¼ cups of warm water
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup melted butter
For icing
- 2 cups confectioners’ sugar
- 2 tablespoon butter
- 1 teaspoon vanilla extract
- 3-5 tablespoons 2% milk
Preparation
- Combine cake mix, 1 cup flour, and yeast. Add water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (the dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
- Punch down dough. Turn onto a lightly floured surface; roll dough into an 18×10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture.
- Roll up jelly-roll style, starting with a long side; pinch the seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13×9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
- Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
- Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
Peppermint red velvet hot chocolate
This recipe by the taste of home definitely is a competition to the classic hot chocolate.
Ingredients:
- 4 cups of cream
- 7 ounces of chopped white baking chocolate
- 2 ounces of chopped milk chocolate
- ¼ – ½ teaspoons of red food colouring
- ¼ – ½ teaspoons of peppermint extract
- Dash salt
- Candy canes
- Marshmallows
- Whipped cream
Preparation:
- In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil).
- Remove from the heat; whisk in the chocolates, food colouring, extract and salt until smooth.
- Return to the heat; cook and stir until heated through.
- Pour into mugs; top with whipped cream, candy canes and marshmallows.
The next Christmas dessert recipes by dessert on a dime are super easy and fun to make with minimal ingredients. These recipes will definitely be a hit among the little ones and the adults too!
Christmas wreath cookies
These Christmas wreath cookies by desserts on a dime are so fun to make and your loved ones and guests won’t be able to resist them.
Ingredients:
- Cornflakes cereal
- Butter
- Marshmallows
- Vanilla extract
- Green food colouring
- Red candies
Preparation:
- First, line a baking sheet with parchment paper or wax paper. Set aside for later.
- Second, get out a large microwave-safe bowl and put the marshmallows and butter inside. Microwave in 30-second intervals making sure to stir between each interval. The mixture needs to be completely melted and make sure it is mixed together good. Once combined, add the vanilla extract.
- Then add the green gel food colouring until the cornflake mixture is a bright vibrant green colour. Add more green food colour if needed.
- Next, add the cornflakes cereal and combine until it is well coated with the melted marshmallow mixture.
- Start to scoop a spoonful of the mixture on the baking sheet. It will be sticky so spray your fingers with cooking spray and use your hands to make a hole in the center of each cornflake scoop. This worked great to form the cornflake wreath.
- Once you form the wreath, add the red candies to decorate the wreath. The candy should be placed right away on the wreaths to ensure they stick.
- Let cool and allow to set until the cookies are firm. If you are in a rush, place the wreaths in the fridge to help them set faster. Serve and enjoy.
Christmas chocolate-covered Oreos
What’s better than Oreos? These Christmas chocolate-covered Oreos by Desserts on a dime.
Ingredients:
- Oreos
- White Candy Melts
- Red Candy Melts
- Green Candy Melts
- Christmas Sprinkles
Preparation:
- First, get out a baking sheet and line it with parchment paper or wax paper.
- Next, put the candy melts in a separate microwave-safe bowl. Start by heating for 30 seconds.
- Then stir the chocolate melts and keep heating in 30-second intervals. You want to do this until each bowl is completely melted. Make sure to do this in intervals so you do not burn it.
- Now dip each Oreo in the melted candy. I like to use a fork to remove the Oreo carefully from the bowl.
- Try to remove any excess chocolate from the Oreo. This is easiest to do when the Oreo is still on the fork. Very gently tap the fork against the side of the bowl to remove any excess chocolate from each cookie.
- After you coat the Oreo, place each one on the baking sheet. Add the sprinkles before they dry.
- Finally, allow the cookies to sit at room temperature for about 1 hour to set and then enjoy.
Grinch Christmas truffles
These Grinch Christmas truffles by desserts on a dime will definitely steal all the attention and love from other desserts this festive season.
Ingredients:
- Softened Cream Cheese
- Oreo Cookies
- White almond bark
- Green Gel Food Coloring
- Red Heart Sprinkles
Preparation:
- Prepare the pan. Line a cutting board or baking sheet with parchment paper.
- Crush the Oreo Cookies. Finely crush Oreos in a food processor.
- Mix the cream cheese and cookies together. Combine cream cheese and crushed cookies until well blended.
- Make the cookie balls. Form the mixture into 1″ balls and place on a prepared sheet.
- Freeze. Place in the freezer for 30 minutes. This will make it easier to dip the balls in coating.
- Heat the almond bark by microwaving it for 1 minute. Stir well. Then continue to heat in 30-second intervals, stirring after each interval until the almond bark is completely melted. Add in the gel green food colouring and stir until you have your preferred colour.
- Dip the balls. Using a fork to dip each ball into the green almond bark to completely coat. Shake off excess and return to the baking sheet.
- Top with a sprinkle. Place a heart sprinkle on each truffle before the almond bark sets.
- Allow the truffles to harden. Let the truffle completely sit at room temperature until the almond hardens. Then the truffles are ready to serve and enjoy!
Read more:
7 Home bakers in India whisking vegan and gluten-free desserts this Christmas
6 red Christmas cocktail ideas for you to stir and serve at home soirees!